To suit the tastes of Japanese people, mizuame syrup was added to the sponge cake to make it more moist, and zarame (coarse sugar) was added to the bottom to give it a coarser texture. Castella is usually baked in square or rectangular molds, then cut and sold in long boxes, with the cake inside being approximately long.

Etymology

The word "castella" is derived from the Portuguese Bolo de Castela, meaning "cake from Castile".

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